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When you make the dough you can even bag some of it up and put it in the freezer to save you having to prepare it the next time you want some!
Claire's Anzac and Raisin Biscuits Recipe
My Anzac Raisin Biscuits
100 g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
120 g plain flour
1 mug of porridge oats
1 mug of light brown sugar
1 mug of desiccated coconut
1 teaspoon vanilla extract
Half a cup of raisins or sultanas
Preheat the oven to 180ºC/350ºF/gas 4.
Line 2 large baking trays with greaseproof paper.
Melt the butter and sugar in a small pan over a low heat, then stir in the golden syrup. In a small bowl, combine the bicarbonate of soda with 3 tablespoons of water, then stir it into the butter mixture.
Combine the flour, oats and coconut in a medium bowl. Make a well in the middle, then add the butter mixture, vanilla extract. Give the wet ingredients a good mix, then gradually stir in the dry ingredients to combine.
Spoon up a handful and then roll it into a ball and do this for each biscuit.
Place them onto the baking tray 3cm between each other. Get a fork and gently press on each biscuit to flatten it slightly.
Place in the hot oven for around 10 minutes, or until golden, then transfer to a wire cooling rack to cool completely.